Effects of ascorbic acid (AA) and citric acid (CA) on the quality of minimally processed apple cube wereinvestigated. Fresh apples washed with chlorinated water were peeled, cored, cut into 1.5 cm cubes, and treated with distilledwater (DW), AA solution (0.1 and 0.5%, w/v), CA solution (0.1 and 0.5%, w/v), or their combinations (0.1% AA+0.5% CA,0.5% AA+0.1% CA, 0.5% AA+0.5% CA). Samples without any treatment were considered as a control. All samples werestored in dark at 4oC and RH 90% for 9 days. Weight loss, moisture, color, texture, total soluble solids, pH, and titratableacidity of the samples were evaluated. Hardness, stiffness, firmness, and moisture content of all samples decreased duringstorage, although changes between samples treated with AA and CA were not significant. No remarkable changes in acidityand soluble solid content were observed among samples treated with different chemicals. AA was more effective in reducingapple cube browning than CA, and inhibition effect of AA and CA increased with increasing concentration regardless ofstorage period (P<0.05). AA (0.5%) and CA (0.5%) combination inhibited browning of apple cubes most effectively .